Blueberry Lemon Poppyseed Baked Oatmeal Recipe

Introduction

Blueberry Lemon Poppyseed Baked Oatmeal is a bright and wholesome breakfast that combines juicy blueberries, zesty lemon, and a subtle crunch from poppy seeds. This baked oatmeal is protein-packed and naturally sweetened, making it a nutritious start to your day.

Ingredients

• 2 1/4 cups rolled oats (216 grams)
• 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder (76 grams)
• 1 tbsp poppy seeds
• 1 tsp baking powder (2 grams)
• 1/4 tsp salt
• 1 1/2 cups blueberries (220 grams)
• 1 lemon, juiced and zested
• 3/4 cup unsweetened vanilla almond milk (6 fl oz)
• 3/4 cup unsweetened applesauce (183 grams)
• 1/4 cup pure maple syrup (2 fl oz)
• 3 tbsp unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 tbsp Dannon Light and Fit Vanilla Greek Yogurt
• 3 tbsp powdered sugar (23 grams)
• 1 tsp fresh squeezed lemon juice
• 1/2 tsp lemon zest

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8×11-inch baking dish with non-stick cooking spray and set aside.
2. Step 2: In a large bowl, combine the rolled oats, protein powder, poppy seeds, baking powder, salt, and lemon zest. Mix well and set aside.
3. Step 3: In a medium bowl, whisk together the almond milk, applesauce, maple syrup, eggs, vanilla extract, almond extract, lemon juice, and lemon zest. While whisking continuously, slowly add the melted butter to avoid cooking the eggs.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the blueberries carefully. Then transfer the mixture to the prepared baking dish and spread it evenly.
5. Step 5: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
6. Step 6: While the oatmeal is baking, prepare the lemon yogurt drizzle by whisking together the Greek yogurt, powdered sugar, fresh lemon juice, and lemon zest until smooth. Set aside.
7. Step 7: Once baked, allow the oatmeal to cool slightly. Cut into six portions and drizzle each with the lemon yogurt mixture before serving.

Tips & Variations

• For a dairy-free version, substitute the Greek yogurt in the drizzle with coconut yogurt or a dairy-free alternative.
• Swap blueberries for raspberries or chopped strawberries for a different fruity twist.
• Add a teaspoon of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.
• Use frozen blueberries if fresh are not available; no need to thaw before adding.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 60 seconds or until warmed through. The lemon yogurt drizzle is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can make this recipe vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using a plant-based yogurt for the drizzle. Use a vegan butter substitute as well.

Can I prepare the baked oatmeal the night before?

Yes, you can mix the ingredients and refrigerate the batter overnight, then bake it fresh in the morning. Extend baking time by a few minutes if baking straight from the fridge.

Blueberry Lemon Poppyseed Baked Oatmeal Recipe

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★★★★★

4.5 from 73 reviews

This Blueberry Lemon Poppyseed Baked Oatmeal is a wholesome and flavorful breakfast treat. Combining rolled oats, protein powder, fresh blueberries, and zesty lemon with a hint of poppy seeds, this baked oatmeal is moist, delicious, and packed with nutrients. A tangy lemon yogurt drizzle on top adds a perfect finishing touch, making it both nutritious and indulgent.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups rolled oats (216 grams)
• 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder (76 grams)
• 1 tbsp poppy seeds
• 1 tsp baking powder (2 grams)
• 1/4 tsp salt
• 1 1/2 cups blueberries (220 grams)
• 1 lemon, juiced and zested

Wet Ingredients

• 3/4 cup unsweetened vanilla almond milk (6 fl oz)
• 3/4 cup unsweetened applesauce (183 grams)
• 1/4 cup pure maple syrup (2 fl oz)
• 3 tbsp unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Lemon Yogurt Drizzle

• 3 tbsp Dannon Light and Fit Vanilla Greek Yogurt
• 3 tbsp powdered sugar (23 grams)
• 1 tsp fresh squeezed lemon juice
• 1/2 tsp lemon zest

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×11″ baking dish using non-stick cooking spray to ensure easy removal of the baked oatmeal later and set it aside.
2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, vegan vanilla protein powder, poppy seeds, baking powder, salt, blueberries, lemon zest, and lemon juice. Stir gently to distribute ingredients evenly.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the almond milk, unsweetened applesauce, pure maple syrup, eggs, vanilla extract, and almond extract. While whisking continuously, slowly add the melted butter to avoid cooking the eggs prematurely, ensuring a smooth mixture.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix carefully until just combined, being careful not to overmix to maintain a good texture. Then pour the combined batter evenly into the prepared baking dish.
5. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The baked oatmeal is done when a toothpick inserted into the center comes out clean and the edges are slightly golden.
6. Prepare Lemon Yogurt Drizzle: While the oatmeal is baking, whisk together the Dannon Light and Fit Vanilla Greek Yogurt, powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. Set this mixture aside to use as a topping after baking.
7. Cool and Serve: Once baking is complete, allow the oatmeal to cool slightly to set. Cut into 6 equal pieces for serving. Drizzle each piece generously with the lemon yogurt drizzle for a refreshing finish.

Notes

• You can substitute fresh blueberries with frozen ones; just avoid thawing and add them directly to the mixture.
• Ensure the melted butter is not too hot to prevent cooking the eggs during mixing.
• For a vegan-friendly option, substitute the eggs with flax eggs and use a plant-based yogurt for the drizzle.
• Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
• This recipe works well with steel-cut oats, but adjust liquid and baking time accordingly.

Keywords: Blueberry baked oatmeal, lemon poppyseed oatmeal, healthy breakfast, baked oats, protein oatmeal